Microwave Green Chickpeas 2 minutes. Sauté sliced mushrooms in canola oil. Mash and fold in basil pesto. Spread Green Chickpea pesto on flat bread, add chicken, Parmesan cheese, basil, and sun-dried tomatoes. Garnish with more Green Chickpeas, sautéed mushrooms, and Perlini mozzarella cheese. Bake in convection oven for 10 minutes at 350°.